The sauce is garlicky and creamy, with a smoky note from the smoked paprika and roasted red peppers. As assertive as it is, it doesn't overwhelm; rather, it accentuates the sweet shrimp flavor. The light dusting of additional spice on the shrimp is optional, but highly recommended.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 1 cup bread pieces (Italian or French bread, crust removed and torn into small pieces)
- 1/4 cup milk
- 1/4 cup chopped roasted red peppers (or chopped pimento)
- 2 tsp capers
- 2 cloves garlic, peeled, crushed, and roughly chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (see Cook's Notes)
- 1/2 tsp finely crushed rosemary
- 1 lb cooked and peeled jumbo shrimp
- Additional smoked paprika and rosemary for garnish.
Preparation:
Place the bread, roasted red peppers, capers, garlic, salt, pepper, paprika, rosemary, and lemon juice in a food processor or blender. Pulse until smooth.
Run the processor or blender and add the olive oil a bit at a time until oil is incorporated and sauce is light and smooth. Adjust salt and pepper, if necessary. (Note:If desired, the sauce can be extended and enriched with a little good quality prepared mayonnaise.)
Divide the sauce between four martini or champagne glasses, small decorative bowls, or mini bread bowls (see Cook's Notes) and distribute the shrimp around the edges.
If desired, each shrimp can be lightly dipped or dusted with some additional smoked paprika and rosemary.
Makes 4 servings of Catalan Garlic Shrimp Cocktail.
Cook's Notes:
- Spanish smoked paprika is a treasure and worth seeking out in specialty food stores or online. If you can't find it, use sweet paprika instead.
- You can serve this in a mini boule or other small, round, crusty roll. Cut the top off, hollow out the inside a bit, and spoon in the sauce.